There are few meals more perfectly portable than the sandwich. That’s why it’s a lunchtime favorite for people of all ages! There’s a sandwich out there for every taste and preference, and anyone is capable of making one. Since spring is in the air and picnicking may soon be actual possibility, I thought that today we would celebrate the sandwich by learning some smart sandwich hacks together! :-)
These tips will help you take your own sandwich game to the next level. Whether you want to know the best way to pack a sandwich for lunch, or how to assemble a sandwich with real structural integrity, you’ll find the answer in today’s post! So go forth and enjoy, and be sure to contribute your own smart sandwich hacks in a comment at the bottom of this post!
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11 Smart Sandwich Hacks That Everyone Should Know
1. Cut Sandwiches Diagonally
Apparently, cutting your sandwich diagonally isn’t just pleasing to eye, it also serves an important purpose! A diagonal section of sandwich is easier to eat than a sandwich cut down the middle. (And the easier it is to eat, the less likely you are to make a mess too.)
2. Use A Serrated Knife
If you’re sick of squashing your sandwiches while cutting them, it’s time to switch to a serrated knife! Serrated knives “saw” through bread instead of trying to cut or chop through it, which is much less likely to result in squashing or flattening.
3. Swap Mayo For Avocado
Try swapping out the homemade mayo in your favorite sandwiches and using avocado instead. You get the same creamy effect with the delicious flavor of avocado. Not only is it a healthy swap, but it’s a good way to bring some variety to your sandwich experience!
4. Sturdy Assembly
To prevent your sandwich from falling apart, layer the heaviest ingredients first. Start with meat and cheese, then add medium-weight ingredients like tomato or avocado, and finish off with lettuce and other light toppings. Now that’s a sandwich with some structural integrity!
5. Wrap It Right
Curious about the best way to pack a sandwich for lunch or a picnic? Start by wrapping it in a layer of parchment paper, a breathable wrap that helps prevent sogginess. Then place the wrapped sandwich in a sturdy food container to keep it from getting squashed!
6. Better PB&Js
When you’re making a peanut butter and jelly sandwich (especially one that’s going to be eaten a few hours later), spread peanut butter on both pieces of bread. This helps “seal in” the jelly and prevents it from bleeding through the bread.
7. Tip For Tomatoes
Tomato slices can add delicious flavor to any sandwich, but they are also a leading cause of sandwich sogginess. To protect against sogginess, place your tomato slices on a paper towel before putting them on your sandwich. The paper towel will absorb some of the excess moisture, and it it’s a great opportunity to season those tomato slices too!
8. Think Outside The Bread
Sick of the same old sandwich? Switch up your bread! Instead of bread, try pita pockets, bagels, English muffins, or even frozen waffles! There are no rules to sandwich-making, only barriers waiting to be broken.
9. Maximize Bread Coverage
Square bread + round meat slices = sad, naked sandwich corners. To maximize your bread coverage, fold the meat slices into quarters and place them in each corner of the bread. You and your sandwich will be much happier for it!
10. Sandwich Meal Prep
Sandwiches aren’t something that people normally think about prepping ahead of time, mainly due to the issue of sogginess. But if you remove the bread from the equation, you can “meal prep” your sandwiches for the entire week in one go!
To make sandwiches ahead of time, just assemble the interior of the sandwich by layering your condiments in between slices of meat and cheese. Put each sandwich interior into a ziplock bag and store them in the fridge or freezer. Then when you need a sandwich in a hurry, just grab one of those bags and a couple of pieces of bread, and you’re good to go for lunch!
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11. Tip For Toasting
Here’s a tip that will produce deliciously toasted sandwich bread that won’t tear up the inside of your mouth. Put both slices of bread into the same toaster slot. The outsides will get toasted while the insides stay soft and mouth-friendly.
What’s your best tip for making, packing, serving, or eating sandwiches?
When you’re at a convenience store or restaurant, snag some individual packets of mayo, ketchup and mustard. So long as they are individual packets, they shouldn’t need refrigeration. These are great to leave in a desk drawer at work or take camping, on a road trip, or on an overnight stay where you may not have access to condiments.
Please log in or create a free account to comment.With the peanut butter on both sides of the bread and the jelly in the middle, you can make ahead a week’s work of PB&J and place in the freezer. We use the little plastic reusable sandwich containers and then I pull it out and put in in my child’s lunch box in the morning. It is thawed and ready to eat by lunchtime (much cheaper than uncrustables at the store). I also make ahead a week’s worth of ham and cheese sandwiches the same way (just plain) and pull out one container in the morning to add to my child’s lunchbox. It is also thawed and ready to eat at lunch. My kiddos don’t eat mustard or mayo so I have only tried it with the bread, meat and cheese.
One other idea that my kids like at home. I make a “grilled cheese” with slice mozzarella or provolone and a few pepperoni slices inside of it. Then I slide it in “strips” and they dunk the strips in pizza sauce. Easy and yummy!
Please log in or create a free account to comment.Great ideas!
Please log in or create a free account to comment.I use 1 mashed avocado in my canned tuna. Sometimes I add a little salsa, or a tsp of lemon or lime juice instead of mayo.
Please log in or create a free account to comment.Sounds delicious!
Please log in or create a free account to comment.Interesting tips! Some tricks I use often..if the bread is a little stale, wet some paper towel and squeeze it out so just damp, wrap your sandwich in it before wrapping in plastic wrap or placing in container or clip seal bag. When time to eat it will feel so fresh and soft!!
Please log in or create a free account to comment.Make a whole loaf or 2 of bread into ham n cheese toasties or flavour of choice. (Even butter the outside of the bread so they toast better) wrap individually and put in the freezer . Great for taking to work if you have a sandwich press in the lunchroom :)
How clever!
Please log in or create a free account to comment.Question about the last one…Toasting 2 slices of bread in the same slot to make them ‘mouth friendly’. I understand the concept, but, which side of the bread is on the outside of the sandwich? Toasted bread hurts the roof of my mouth. Therefore, I would face the toasted sides to the inside. Is that how it works?
Please log in or create a free account to comment.Yes!
Please log in or create a free account to comment.Oh my God! I must be the only one that knows this trick!!! Instead of putting mustard on top of the meat or cheese, place it underneath. YOu may want to do this with ketchup too, Not sure about mayo since I never have mayo on my sandwiches. The reason that I do this under the meat is that when you bite into the sandwich, you really can taste the mustard, especially on chicken sandwiches. If you don’t, especially if you are into salad fixings on your sandwiches, it gets lost into the salad, and you hardly taste it. And you can cut down the amount to use. Do this at McDonalds when you order the grilled chicken sandwich. Don’t get it with the mayo. Totally gross that way. Get the packets (not the dip) of mustard. If put under the meat (do it yourself. Mcdonalds will screw it up as usual, since they are on autopilot on everything) , it will taste more like a gourmet sandwich!!!
Please log in or create a free account to comment.Until I had my first grandson I thought everyone cut sandwiches diagonally! His mother does not, and the first time I saw one of her sandwiches I was like, “What?” Some of these hacks will be quite useful to my family, especially the one about the soggy tomatoes. Thanks!
Please log in or create a free account to comment.Can’t wait to try a couple of these. I figured out the pb on both slices a few years ago and lovvve it. When I add ranch (or another runny product to a sandwich I pour it into the middle of the concoction and it spreads out when I put the other things on and wrap it. My son’s lunch is less messy at school.
I recently found Subway flatbread recipe and started making sandwiches on it. (Happy with results so haven’t looked for other recipes.) Was a learning curve on how thin to roll and how to keep from sticking when I lift it to put on skillet, but delicious results. So much cheaper and even tastier than buying Subways on flatbread. There are recipes for their other breads which I’ll try if my son tires of flatbread. The link is http://subwayathome.blogspot.com/2013/05/flatbread.html?m=1
Please log in or create a free account to comment.I love to use large Romaine lettuce leaves in lieu of bread. It cuts calories and helps with a gluten free diet. Works and tastes great.
Please log in or create a free account to comment.such great tips from you and your readers!! thanks so much for sharing. re-inspired sandwiches for me!
Please log in or create a free account to comment.I’m so glad! :-)
Please log in or create a free account to comment.A revelation for me is using a small-size silicon spatula to spread mayo or anything. Not a dinner knife anymore. You’ll see. Splendido! About toasting — lately I always toast my bread, but I use the toaster oven, not the toaster. Really nice and even and just right for sandwiches. Fantastico!
Please log in or create a free account to comment.A pet peeve is putting the dressing (mayo, mustard) next to cheese – it just gets soggy. I make sure it is next to the protein!
Please log in or create a free account to comment.Don’t really get this Cheryl, isn’t ‘on the cheese’ next to the protein? Where would you put the dressing to stop the bread on a cheese sandwich getting soggy. I’ve only reduced sogginess by buttering both insides of bread slices but would love to hear your better way please?
Please log in or create a free account to comment.Sorry CheryI, I meant ‘next to cheese’ (as you’d said in your original comment) not ‘on the cheese’ when I typed my question.
By cutting tomatoes “north to south” instead of “east to west” (get it?) The slices remain more firm. You will see the difference as soon as you slice the tomato “the other way”
Please log in or create a free account to comment.I did not know that about slicing the tomato the other way. I’m going to try it. Thanks for the tip, Joan.
Please log in or create a free account to comment.I usually buy Roma tomatoes. You think the same concept applies?
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